Stock

Sometimes poached chicken is desired, either for soup or for salad or another dish. The chicken can be cooked whole or in pieces. The skin can be removed if desired.

The chicken or fowl will yield about 1¾ pounds (780 g) meat. This is about 3 cups torn white meat and 4 cups torn dark meat—7 cups in all. This recipe can be used to make stock from the carcass of a whole chicken, left over from dinner. Use the same amount of water, but simmer for 12 hours, or overnight, or at least 5 h